文献类型：期刊文献

中文题名：漂白紫胶/海藻酸钠复合膜的制备及其在冷鲜肉保鲜中的应用

英文题名：Preparation of Bleached Shellac/Sodium Alginate Composite Film and Its Application in Chilled Fresh Meat Preservation

作者：杨洁茹[1] 刘海波[1] 张雯雯[1] 邢淑婕[1] 张加研[2] 张弘[3] 朱静[1] 李坤[1]

第一作者：杨洁茹

机构：[1]信阳农林学院,农产品分析与检测实验室,河南信阳464000;[2]西南林业大学化学工程学院,云南昆明650233;[3]中国林业科学研究院高原林业研究所,国家林业和草原局特色森林资源工程技术研究中心,云南昆明650233

年份：2023

卷号：44

期号：18

起止页码：407-414

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;EI(收录号：20241015703599);北大核心:【北大核心2020】；

基金：河南省科技攻关项目(232102110163);河南省高等学校重点科研项目计划(23A550015);信阳农林学院青年教师科研基金资助项目(QN2021030,2019LG002,QN2022026);信阳农林学院科研促进教学专项课题(kj-2021033);信阳农林学院高水平科研孵化器项目(FCL202014);河南大别山功能食品原料与功能因子开发与利用科技创新团队(XNKJTD-001)。

语种：中文

中文关键词：海藻酸钠;漂白紫胶;复合膜;冷鲜肉;保鲜

外文关键词：sodium alginate;bleached shellac;edible film;chilled meat;preservation

分类号：TS205.9

摘要：为了制备出一款机械性能和保鲜性能良好的复合薄膜,以1.5%的海藻酸钠为基础膜液,添加不同浓度的漂白紫胶微粒乳液,负载抗氧化剂生育酚,制成不同的漂白紫胶/海藻酸钠复合膜。比较其机械性能和透过性能,通过红外光谱分析和电镜表征其结构,并比较其对冷鲜肉保鲜效果的差异。结果表明,漂白紫胶含量5%的复合膜机械性能较好,相比PE膜透光率降低了37.37%,紫外阻隔率提高了43.00%,具有较好的CO_(2)/O_(2)选择性,并且复合膜微观结构表征结果与其性能相互印证。用该膜对冷鲜猪肉进行覆膜保鲜,可有效降低贮藏期间肉的TVBN含量、汁液流失率、pH和高铁肌红高蛋白含量,货架期提升至9 d。本研究对复合保鲜膜的研制和减缓冷鲜猪肉在贮藏过程中的腐败变质,保护猪肉色泽、口感及提升其营养价值具有一定的参考意义。
In order to prepare a composite film with good mechanical properties and preservation properties,different bleached shellac/sodium alginate composite films were prepared by taking 1.5%sodium alginate as the base film solution,adding different concentrations of bleached shellac particle emulsion,and loading antioxidant tocopherol.Then the mechanical properties and permeability were compared,and the structure was characterized through FTIR spectroscopy analysis and SEM testing.The differences in preservation effects on cold fresh meat were also compared.The results showed that the composite film with 5%bleached shellac content had better properties,including mechanical properties,37.37%reduction in transmittance and 43.00%increase in utraviolet ray barrier compared with PE film,and better CO_(2)/O_(2)selectivity.And the microstructure characterization of the composite films were mutually confirmed with their performance.Using this film to pack chilled pork for preservation can effectively reduce the TVB-N content,drip loss,pH value and metmyoglobin content,and increase the shelf life to 9 days.This work has certain reference significance for the development of edible film and benefits for slowing down the spoilage of chilled pork during storage,protecting the color and taste of pork,and enhancing its nutritional value.